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1
Preheat oven to 350F (180C).
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2
Cut off about 1/4 inch from the top of each clove of garlic, discard.
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3
Place garlic cloves in a small ramekin.
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4
Drizzle with white wine and I teaspoon pure olive oil.
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5
Sprinkle with salt and pepper, cover with foil and bake for 1 hour, or until garlic is soft.
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6
Remove and cool to room temperature.
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7
Sprinkle both sides of tuna with black pepper.
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8
Heat remaining 2 tablespoons pure olive oil in a non stick skillet.
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9
Sear tuna over medium-high heat and cook for 3 minutes per side for medium rare.
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10
Remove from pan, cool and cut crosswise into 8 thin slices.
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11
Reserve.
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12
Slice the top third off each roll, lengthwise; reserve tops.
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13
Hollow out the center of each roll.
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14
Brush insides with the extra-virgin olive oil.
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15
Squeeze the roasted garlic cloves from their skins and spread over the inside of each roll.
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16
To assemble sandwiches, lay 2 slices of tuna along bottom.
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17
Next, lay string beans lengthwise.
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18
Top each with a slice of tomato and roasted pepper, pressing down on ingredients.
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19
Sprinkle evenly with black pepper and parsley.
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20
Cover rolls with reserved tops; press down again.
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21
To ensure that the sandwich is perfectly moist, wrap tightly in plastic wrap and refrigerate 2 to 3 hours before serving.
